Two days at LEMPA to build on the baker's know-how for our future baking tests using bread powder

LEMPA is the French laboratory for baking tests, located in Rouen. The aim of these two days ? to better understand how the flour partially substituted with bread powder influences the breadmaking process and the qualities of the finished product.

We worked on two types of product: bread and cookies. These trials enabled us to assess the impact of the flour substitution by bread powder, and to adapt the process parameters. We were delighted to spend two days with a professional baker and put his advices and recommendations into practice.

Thanks to these trials, we were able to identify several tracks for improvement, in particular the hydration of the bread powder and the breadmaking steps. These adjustments will help us to define future investigations within the CYCLOPLAIN thesis to develop products that are as tasty as they are sustainable, while limiting food waste.

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Two days at LEMPA to build on the baker's know-how for our future baking tests using bread powder

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